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Preserved Meyer Lemons


  • 7-ish Meyer Lemons, washed
  • 1 c fine grain sea salt
  • 1 tbsp cane sugar
  • 2 tsp whole peppercorns


Boston Organics staff tested and approved! This is a great way to make your Meyer lemons last a few more months. You can use the end result for any number of cooking projects but they're particularly good for Moroccan and other North African recipes.

Sanitize a large, wide mouth jar. Cut the largest of your lemons in half and poke out the seeds, this is the one you'll be using for juice. Remove the ends of the remaining lemons, and cut them into quarters. Put about 1/4 cup of the salt at the bottom of the jar. Roughly smush in four of the lemon quarters, getting some of the juice out. Add a tablespoon of salt evenly over the top. Add some juice from your juicing lemon, and do another lemon and then salt layer. Once you've reached halfway, sprinkle the sugar in with the salt, and continue the layering. As you get closer to the top, keep smushing the lemons down. Add in the peppercorns. Over the next 2-3 days, enough juice should be extracted to cover them. If not, add a bit more lemon juice yourself. Allow the jar to sit a few days at room temp, and then store it in the refrigerator. Invert the jar every few days. The lemons will be ready to use in about a month, and should keep for several more. To use, rinse the lemon of it's salty brine, and scoop away the flesh.

Via CJR, from Sara at Sprouted Kitchen